Pink Yuanbao Dumplings

Recipe Recommendations

• flour 500 grams
• tofu 500 grams
• eggs one or both
• tomato juice 150 grams
• vinegar appropriate amount
• soy sauce appropriate amount
• salt appropriate amount
• chili oil appropriate amount

• sour and salty
• cook
• half an hour
• simple

Steps for Pink Yuanbao Dumplings

1

Put the flour and tomato juice (I make the tomato juice by hand. Wash the tomatoes and cross the bottom. Use a chopstick to place it on the top. Burn it on the gas stove. The skin will naturally fall off. Use boiling water and then place it in a bowl to mash the juice. Put the juice into the flour. If you have a juicer at home, you will not have to worry about juicing it directly). Put the dough aside and wake up for about ten minutes.

2

When the dough is awake, we came to make dumpling fillings and forgot to take photos. Sorry. Pour the eggs into a bowl, add a little salt, break up the tofu, dice the tofu, heat the oil in the oil (about 40% to 50%), pour the egg liquid until the eggs are also agglomerated, 70% cooked. Add the diced tofu, add a little salt and seasoning, and stir fry (the tofu will be cooked quickly) and take out of the pan for about one minute.

3

Roll the awakened dough into long strips and cut mustard seeds

4

Press the mustard seed slightly with your palm and roll it round with a rolling pin

5

Wrap the dumplings into the stuffed vegetarian dumplings we have made to grab some stuffing and squeeze it from the middle to the sides

6

Then pinch the sides inward

7

This turns into the shape of an ingot

8

After everything is completed, boil water in the pot and add the dumplings to the pot for about two or three minutes and they can be served.

9

It's done. No decorations were added in a hurry.

10

Add dipping juice and it's perfect

Pink Yuanbao Dumplings Make Tips

Recipe Categories

• staple food
• home cooking